Chewy Oatmeal Scotchies
These Oatmeal Scotchies are super soft, chewy and packed with sweet butterscotch chips! The best thing? They're made in one-bowl, don't require chilling the dough and use melted butter so you don't have to wait around for it to soften.
Servings 18 cookies
Ingredients
- ½ cup unsalted butter you will be melting this
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg + 1 yolk
- 1 tablespoon corn syrup
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- 1 ¼ cups all-purpose flour
- ¾ cup quick oats
- ½ cup butterscotch chips + more for topping
Instructions
- Preheat oven to 350°F.
- In a medium-sized microwave-safe bowl, add the ½ cup unsalted butter and cover with a paper towel (will help for splattering). Melt the butter in the microwave for 30-60 seconds until all is melted. Let cool for 5 minutes.
- Add in ¾ cup light brown sugar and ¼ cup granulated sugar and use a whisk to stir for 2-3 minutes, until smooth and it lightens in color.
- Stir in 1 large egg + 1 yolk, 1 tablespoon corn syrup, and 2 teaspoons vanilla extract. Next, mix in 1 teaspoon baking soda, ¼ teaspoon cinnamon, and ½ teaspoon salt.
- Add in 1 ¼ cups all-purpose flour and ¾ cup quick oats and mix until combined. The dough will be wet and sticky, this is normal.
- Mix all ½ cup butterscotch chips.
- Line a baking sheet with parchment paper. Scoop dough into 2-tablespoon sized scoops and press extra butterscotch chips on top, for an added presentation.
- Bake at 350°F for 8-10 minutes. You want them to be slightly brown on the edges and look slightly underbaked in the center, as they will firm up as they cool.
- Remove from oven and place entire pan on a cooling rack. Allow the cookies to cool on the hot pan for 10-15 minutes before removing them. This will allow them to finish baking on the hot pan. While cooling, sprinkle a few sea salt flakes on top (if desired). Once cooled, use a spatula to transfer them to a wire cooling rack. Enjoy!
Notes
- Storing: These cookies will store for 2-3 days in an airtight container or bag on the counter at room temperature. Best eaten within 3 days for the best texture.
- Freezing: to cool completely, then freeze in an airtight container. Freeze up to 1 month. When ready to serve, let thaw completely.
